Want to feel better?
Eat more plants.
Planted Platter will help you with whole food, plant-based cooking classes and recipes, healthy vegan coaching services, and plant-forward workplace wellness programs.
CLASSES
COACHING
WORKPLACE
Planted Platter advocates eating a plant-based diet to improve human health, fight climate change, and save animal lives. Why would you want to do anything less?
Start your plant-based life today!
Foods for a Healthy Heart and Blood Pressure
MONDAY | 4.10.2023 | 6:30 – 8:00 p.m. ET | ONLINE
Plant-based diets benefit heart health because they contain no dietary cholesterol, very little saturated fat, and abundant fiber. Rich in potassium, a plant-based diet also improves blood pressure. Find out how you can manage your heart health with a plant-based diet.
Cancer Project: The Power of Plant-Based Meals
5-CLASS SERIES | Fridays, 4.14.2023 to 5.12.2023 | 11:30-1:30 p.m. ET | ONLINE
A plant-based diet has been shown to reduce the risk of some forms of cancer (including breast and prostate cancer) and help avoid re-occurrence. Watch recipe demonstrations and a video by medical professionals in every class! Learn from group discussions and get answers to your questions.
Foods for Digestive Health
WEDNESDAY | 4.17.2023 | 6:30 – 8:00 p.m. ET | ONLINE
Whole food, plant-based diets benefit digestive tract health because they are rich in fiber and avoid high-fat foods. Find out how you can alleviate digestive distress and reduce the risks of GI tract diseases with a plant-based diet.
bold food. bright life.
Planted Platter believes plant-based food should be simple, tasty, affordable, and accessible…for everyone, everywhere.
follow us @plantedplatter on facebook & instagram
From a recent cooking class Black Bean Chili, Garlicky Kale, and a Pineapple Green Smoothie. All healthy, simple, affordable and tasty. 😍
Join us for a class this spring to learn why a whole food, plant-based diet is great for weight loss, heart health, diabetes, cancer prevention and more.
✨ Plant-based cooking is easy and creative! ✨
Fridge forage for lunch: leftover rice, chard, and tempeh heated together, topped with tamari-tahini-sriracha sauce. Quick-thawed some frozen peas for a colorful border. Delicious!
We've been busy in our Kickstart Your Health classes! Sign up for tomorrow's class to learn how to break up with seductive foods like cheese. ⭐ ⭐ ⭐
Last week's class included an Orzo Tomato Salad, Tofu Scramble (tastes like eggs with a secret ingredient), and a Corn-Black Bean Salad with Kale. All tasty, low-fat, and FULL OF FIBER. 🔥
➡️ Join Deb to find out how to make food that tastes fantastic and promotes good health. Link in bio!
From a recent cooking class Black Bean Chili, Garlicky Kale, and a Pineapple Green Smoothie. All healthy, simple, affordable and tasty. 😍
Join us for a class this spring to learn why a whole food, plant-based diet is great for weight loss, heart health, diabetes, cancer prevention and more.
✨ Plant-based cooking is easy and creative! ✨
Fridge forage for lunch: leftover rice, chard, and tempeh heated together, topped with tamari-tahini-sriracha sauce. Quick-thawed some frozen peas for a colorful border. Delicious!
We've been busy in our Kickstart Your Health classes! Sign up for tomorrow's class to learn how to break up with seductive foods like cheese. ⭐ ⭐ ⭐
Last week's class included an Orzo Tomato Salad, Tofu Scramble (tastes like eggs with a secret ingredient), and a Corn-Black Bean Salad with Kale. All tasty, low-fat, and FULL OF FIBER. 🔥
➡️ Join Deb to find out how to make food that tastes fantastic and promotes good health. Link in bio!